Stuffed Ham & Egg Bread Recipe

Stuffed Ham & Egg Bread Recipe
Stuffed Ham & Egg Bread Recipe photo by Taste of Home
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Stuffed Ham & Egg Bread Recipe

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My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs up. —Karen Kuebler, Dallas, TX
Recommended: Ham and Cheese Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 teaspoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 6 large eggs, lightly beaten
  • 2 cups chopped fully cooked ham
  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 2 cups shredded sharp cheddar cheese

Directions

Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham.
Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under.
Bake until deep golden brown, 17-20 minutes. Cut into slices. Yield: 8 servings.
Originally published as Stuffed Ham & Egg Bread in Simple & Delicious February/March 2017

Nutritional Facts

1 piece: 321 calories, 17g fat (7g saturated fat), 188mg cholesterol, 967mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 22g protein.

  • 2 teaspoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 6 large eggs, lightly beaten
  • 2 cups chopped fully cooked ham
  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 2 cups shredded sharp cheddar cheese
  1. Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham.
  2. Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under.
  3. Bake until deep golden brown, 17-20 minutes. Cut into slices. Yield: 8 servings.
Originally published as Stuffed Ham & Egg Bread in Simple & Delicious February/March 2017

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